2 tablespoons olive oil
1/2 large onion, diced
2 chicken breasts, cut into bite sized pieces
1/2 c. carrots, sliced
1 Tbsp. cilantro, chopped
1 can water chestnuts, drained
salt & pepper, to taste
garlic powder, ginger, cumin, white pepper, curry powder, turmeric, garam masala, all to taste
1/2 tsp. coriander
|Before the coconut milk|
1/2 c. frozen peas
1 1/2 Tbsp. flour
1 can coconut milk
2 Tbsp. sugar
3 Tbsp. peanut butter
hot cooked rice
In a large pot, cook the olive oil and onion over medium high heat for about 5 minutes. Add the chicken, and cook for several more minutes until the chicken is no longer pink.
Add the carrots, cilantro, and water chestnuts. Cook for another 2-3 minutes, stirring occasionally.
Add all the seasonings. Stir. Then add in the chicken stock. Stir again. Turn heat up to high.
Add the frozen peas and flour. Stir.
|Ready to eat|
If you want a little more spice, add in some Sriracha.
I will definitely be making this curry again.
Here's a link to the recipe I adapted: http://www.laurenslatest.com/30-minute-bang-bang-chicken-copycat-recipe/